Chicken Biryani is a traditional heavy, flavorful rice-rich dish that is loaded with spices. I know, my Biryani will never be the same as one of my Indian friends. However, I thought that it is worth the try as my husband loves everything about the subcontinent food. And the results were satisfying!
Ingredients
For chicken
2 pounds of chicken thighs
3 onions, diced
1/2 cup Coriander and Parsley
6 clove garlic (grated)
2 tbsp. vegetable oil
2 tbsp. olive oil
2 tbsp. ginger (grated)
1 Pinch of chili hot peppers
1/2 tsp ground cinnamon
3 cinnamon sticks
1/2 tsp of saffron
10 pods of cloves
1 tsp of turmeric
1 tsp of paprika
1/2 tsp of Himalayan salt
1 tsp ground cumin
20 pods green cardamom
1 cup of plain yogurt
lemon
For rice
4 cups water
2 cups rice (Basmati preferred)
2 tsp of Himalayan salt
1 Cinnamon stick
Directions
Get a pot with cold water, put 2 cups of rice (Basmati preferred) , and leave it for 1 hour.
To marinate the chicken, get a bowl and mix the olive oil, garlic, ginger, cumin, paprika, chili peppers, coriander and parsley, cinnamon, cardamom, cloves, salt, lemon juice, and yogurt. Then, thoroughly coat the chicken with the marinade and set it aside.
Now, wash the rice until the water is clear. Get a pot, add water, rice, salt, and a cinnamon stick and bring to boil. (use a 2 to 1 water to rice ratio)
In another pot, add diced onions, and vegetable oil and cook until they are translucent then transfer over the marinated chicken on top. Mix all together and cook for 30 minutes until the chicken is tender. Once done, transfer to a serving dish, and add rice on top.
Now, get 1 cup of milk, add 2 tbsp of water mix with saffron and then drizzle the liquid on top. Cover the serving dish with parchment paper and tightly wrap it up with aluminum foil. Heat the oven to 350F and leave the dish for about 30 minutes.
Carefully mix the sauce together with rice. Top the rice with the chicken and serve.
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